Butter Poached Prawns With Warm Garden Salad Recipes

PROSECCO BUTTER POACHED SHRIMP

Steps:

• Transfer the thawed shrimp to a paper towel-lined plate. Use paper towel to pat the shrimp as dry as possible. Set aside.
• Add the Prosecco to a medium saucepan over medium-high heat. Bring the Prosecco to a boil. Cook, stirring occasionally, until reduced roughly by half, about 12-15 minutes.
• Reduce the heat under the Prosecco to medium-low, just enough for the Prosecco to maintain a gentle simmer. Whisking constantly, add a few tablespoons of the butter to the saucepan with the Prosecco. Once melted, continue to add butter to the saucepan, working a few tablespoons at a time. Be sure to whisk steadily throughout this process to help the butter emulsify with the reduced Prosecco & adjust heat as needed to maintain a gentle simmer. Once all of the butter is incorporated, add in the aromatics - lemon juice, sliced lemon, crushed garlic, dried parsley, etc. Season with 2 teaspoons kosher salt & ground black pepper as desired. Simmer 2-3 minutes, whisking steadily, to bloom the aromatics. Taste & adjust seasoning as desired.
• Working in batches of 5-6 shrimp at a time, add the shrimp to the saucepan. All of the shrimp should be submerged in the Prosecco butter poaching liquid. Adjust heat as needed to maintain a gentle simmer. Cook 2-3 minutes, just until the shrimp is bright pink with opaque flesh. Transfer the poached shrimp to a large plate or bowl & set aside. Repeat 2-3 times with remaining shrimp.
• Once all the shrimp are poached & cool enough to handle, peel them & serve immediately. You can enjoy this Prosecco butter poached shrimp appetizer-style with crusty bread, placing the shrimp in a shallow bowl & pouring some of the Prosecco butter poaching liquid over top. This Prosecco butter poached shrimp is also great as a special occasion main dish, served with some of its Prosecco butter poaching liquid over risotto, pasta, or mashed potatoes. Enjoy!

BUTTER POACHED SHRIMP

Steps:

• In a large bowl, stir together shrimp, hot sauce, ½ teaspoon salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour.
• In a large saucepan, bring 3 tablespoons water to a boil over medium-high heat. Reduce heat to low; whisk in butter until smooth. Add zest, bay leaves, garlic, chives, red pepper, and remaining ½ teaspoon salt, stirring until combined. Add shrimp; cook, stirring occasionally, until heated through, about 15 minutes. Discard bay leaves before serving. Garnish with chives and red pepper, if desired.

POACHED SHRIMP

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

BUTTER-POACHED PRAWNS WITH WARM GARDEN SALAD

Steps:

• Cook the potatoes in boiling, salted water for 5-6 minutes, or until tender, then drain. Slice the potatoes and keep warm.
• Meanwhile, cook the corn on the cob in boiling water for 5-6 minutes, or until tender. Drain well and set aside to cool slightly. Once cool enough to handle, slice the kernels off the cob into a bowl.
• Heat the butter in a saucepan until melted, then poach the prawns for 5-6 minutes, or until pink and just cooked. Remove the prawns from the butter and keep warm. Reserve the butter.
• Meanwhile, heat the oil in a frying pan and fry the reserved heads and shells from the prawns, using a wooden spoon to the crush the shells as they cook. Add the thyme, basil, tomato purée and chicken stock and bring the mixture to the boil. Simmer for 2-3 minutes, then strain the mixture into a clean saucepan. Continue to simmer until the volume of liquid has reduced by half.
• Add the reserved melted butter and blend the mixture until emulsified, using a hand blender. Season, to taste, with lemon juice, salt and freshly ground black pepper.
• Meanwhile, cook the corn kernels in boiling water for 5-6 minutes, or until tender. Drain well.Stir the corn kernels, tomatoes, prawns and fennel into the sauce.
• Place the lettuce leaves into a bowl, add a squeeze of lemon juice, the extra virgin olive oil and a little sauce and mix until combined.
• To serve, place the lettuce leaves onto serving plates, top with the potato slices then spoon over the sauce